Guam Diner Bytes: Spring Chinese Kitchen

by Ken Stewart
The Guam Food Guy

We had a late dinner at Spring Chinese Kitchen on Wednesday night and were absolutely thrilled to have an off-the-menu special Spicy Hot Pot with Fish and clear rice noodles. My mouth is still reverberating from the spicy assault by the peppery broth - which was very close to the peppers used in the Chongching Hot Pot we loved so much at the old Sichuan Kitchen (which was in this same location about seven years ago!). This is already cooked and can be served with chicken instead of fish. There is no English name for this dish.

We also had the Chinese Broccoli with Garlic ($8) and some really excellent Roast Duck ($12). The hoisin sauce used for the duck also helped to cool down the peppery broth from our hot pot. One thing about Spring Chinese is that you definitely get authentic Chinese food here; they always have tables filled with visiting groups from Shanghai and other areas in China, as well as local Chinese, from Taiwan and Mainland China.

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